2 lb. cubed meat, beef or pork
Lg. bunch celery, diced
4-6 onions, diced
Flour
Salt
Pepper
Garlic
Baco n drippings
2 beef bouillon cubes
1 qt. boiling water
2 tbsp. lemon juice
Barbecue sauce

Dredge meat in flour, salt, pepper and garlic. Brown in bacon drippings. Add 2 beef bouillon cubes and quart of boiling water. Simmer for several hours until the meat shreds. Add celery and onions and cook 45 more minutes. Add a large bottle of barbecue sauce and small can of tomato paste and lemon juice. Serve on rolls with sliced onions. Freezes nicely.